The Brigade System

Executive Chef/Head Chef

• Chef  de Cuisine
• Chef boyardee
• Sous Chef
• ^{Top Chef}

Saucier

• Sauces
• Swing Chef
• Saute Chef
• Roundsman

Fry Chef

• Frissionier
• Fish Fry
• Friturier
• Fritissioner

Assistant Chef

• Soup Chef
• Saute Chef
• Station Chef
• Sous Chef 

Roast Chef

• Rotisseur
• Rossionier
• Roasiuex
• Rosemary

Grillardin

• Grill Cheese
• Grill Chef
• Gourmet Chef
• Glacier

Butcher

• Boulanger
• Knife Skills
• Boucher
• Bouyer

Patissier

• Pantry Chef
• Petit Fours
• Pan Chef
• Pastry Chef

Executive Chef

• the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

• responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

• kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

• assigned one particular menu specialty in which he or she excels

Sous Chef

• the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

• kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

• responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

• assigned one particular menu specialty in which he or she excels